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Ingredientes

3 ripe avocados

1/2 onion

1 tomato

1/2 lemon juice

2-3 jalapeño pepper slices

Tabasco sauce (optional)

Salt

Olive oil (optional)

Parsley or coriander

Preparación

1. Cut the onion, jalapeño pepper and tomate. Keep aside some tomato to add later
2. Remove the flesh of avocados and dice it. Add the lemon juice
3. Add everything to the blender with olive oil and tabasco if you prefer
4. Use the blender 2 or 3 seconds. If you prefer instead of the blender, you can use the fork to crush the mix
5. Add the tomate, parsley or coriander and serve with nachos. Enjoy!

Ingredients

1 egg

1 spoon of vinegar

2 slices of wholemeal bread

1/2 avocado

1/2 lemon juice

Salt

Pepper

Olive oil.

Preparation

1. Toast the bread
2. Remove the flesh of avocado and grind it with the lemon juice and 1 spoon of olive oil
3. Let´s prepare the egg: break it on a glass and add the vinegar
4. Leave for 20 minutes
5. Bring the water to boil, add the egg and wait 3 minutes until egg white is boiled and the egg yolk is tender
6. Spread avocado on the toast, add salt and pepper and the egg

Ingredients

Preparation

So, we add 2 cups of balsamic vinegar in the pan and let it on medium fire for 30 minutes, checking we get half the quantity of vinegar

Meanwhile, we prepare the rest. Peel the pistachios and grind in the mortar. If you prefer you can use a blender to get pistachio powder

Cut the baguette in at least 2 cms slices and bake it at 180º for 10 minutes. If you prefer crusty bread roast for 15 minutes

Wash the mango, peel it and cut the pulp into thin slices

Once vinegar and bread are ready, put the slices of bread on a tray and add the ingredientes over them following this order: duck ham slice, mango, pistachio dust and a few drops of balsamic vinegar glaze. Easy and quick. Ready to eat!

Peel and cut to cubes 1/2 mango and toss them in a bowl. We put some lime zest, some lemon zest and also a few drops of lemon juice.

With the help of a large and sharp knife we ​​cut the salmon loin flush with the skin and after that we cut the salmon into strips. When the spine is thicker, cut strips with the same thickness as the rest and that ones into 2 or 3 more, depending on the size. We cut dice the same size as the mango. We throw the dice into the bowl. We add a little grated fresh ginger that we have previously peeled, a tablespoon of soy sauce, salt and a splash of extra virgin olive oil. We remove and test. It is very important to taste it before. We rectify what we believe is necessary and ready to be plated.

We put a ring mould to place on the presentation plate. Fill the ring with our tartar, crush lightly with the spoon to cover all the air holes and that the tartar settles, this way we do not deform when unmolding. Decorate with some salmon roe, micromezclum, edible flower petals and a little of dill. We remove the mould with care, and that’s it!